Bubble and Squeak
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
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Cooking tools:
- Potato masher
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Aluminum foil
- Saucepan
- Colander
- Stove
- Mixing bowl
- Skillet
- Spatula
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- 8 oz. Brussels sprouts, halved
- 6 medium carrots, chopped
- 3 medium parsnips, chopped
- 6 tbsp. olive oil
- Kosher salt
- freshly ground black pepper
- 2 lb. russet potatoes, cubed
- 6 tbsp. unsalted butter
- 1 small yellow onion, minced
- 1⁄4 cup heavy cream
- 3 tbsp. finely chopped chives
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